SMOKED PRIME RIB
There are a lot of different recipes and ideas for prime rib but here is the one I have been using for years. It’s simple and everyone I have served it to loves it. You can use either the Primo lump charcoal smoker or the Memphis pellet grill. The only difference is on the Memphis pellet grill I start with a high initial sear temperature when the roast is first put on the grill.
WHAT YOU SHOULD HAVE:
- Memphis Pellet Grill or Primo Smoker
- Roasting pan with rack
- Temperature probe
INGRIDEINTS:
- Prime rib roast. I prefer bone in but boneless will work fine.
- Seasoned Salt & Pepper
- Dried rosemary. Enough to coat the roast.
WHAT YOU SHOULD DO:
- Pre-heat the Memphis pellet grill to 6oo degrees or with the Primo smoker get it to 325 degrees.
- Season the roast with the salt and pepper.
- Rub the rosemary all over the roast. It helps if the roast was rinsed just prior to seasoning to give some moisture for the seasonings to stick to.
- Place the roast on a rack in a roasting pan and place on the grill.
- For the Memphis, once you place the meat and insert the temperature probe, close the lid and turn down the heat to 325 degrees.
- After a 2 – 3 hours, baste the roast with its own juices from the pan. Cooking times will vary depending on the size of your roast.
- Cook until internal temperature is 10 degrees short of your desired final temperature.
- Remove from grill and loosely cover with foil and then let the roast rest for 20-30 minutes. This is when all the good stuff happens and the roast should rise in temperature to your desired final temperature.
- Carve and enjoy.
